Yield: 4 servings
|½ cup||Minced shallot|
|2 tablespoons||Unsalted butter|
|½ cup||Dry white wine|
|½ cup||Chicken broth|
|½ pounds||Fresh morels; washed well,|
|\N \N||Patted dry; and trimmed|
|½ cup||Heavy cream|
|6 ounces||Mild goat cheese such as Montrachet; crumbled|
|¾ pounds||Asparagus; trimmed, and|
|\N \N||Cut into 1/2\" pieces|
|¼ cup||Minced fresh chives|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Cook the asparagus in boiling salted water for 2 to 3 minutes, or until tender. Set aside. In a heavy skillet cook the shallot in the butter over moderately-low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and goat cheese and cook the mixture over low heat, stirring until the cheese is melted. Stir in the asparagus, chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce. This recipe yields 4 to 6 servings as a first course.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
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